Many of us grew up thinking that salads were either the lettuce-tomatoes-and-dressing concoction or something with lots of mayo, such as egg, potato, or tuna salad.
Today's post has a little more variety, when it comes to salads. Check out the Lucali Salad, Chicken Paillards with Corn Salad, or the Fluffy Cran-Raspberry Salad, then go on to the rest of today's yummy salads. Enjoy!
STEAK TACO SALAD
This is from Tricia Manzanero Studeman on Southern Living's site. The recipe begins, "Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly!
"Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta."
First off, here are DIY Pickled Onions.
Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes.."
Active Time: 45 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.southernliving.com/steak-taco-salad-7556399.
Ingredients
1 (8-oz.) container sour cream
2/3 cup smooth mild salsa
1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish
3 tsp. kosher salt, divided
1 (1-oz.) envelope taco seasoning mix, divided
2 Tbsp. canola oil
3 ears (about 1 lb. total) fresh yellow corn
1 (1-1/2-lb.) top sirloin steak (1 to 1-1/2 inches thick)
1 (5-oz.) pkg. spring mix salad greens (about 7 cups)
1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1-3/4 cups)
1-1/2 cups roughly crushed tortilla chips
1-1/2 cups diced plum tomatoes (from 3 medium tomatoes)
1-1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)
2 medium avocados, chopped
Directions
Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1-1/2 teaspoons of the salt, and 1-1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.
Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1-1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1-1/2 teaspoons salt.
Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.
When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.
TACO SALAD
This yumminess is from Sohla El-Waylly at The New York Times cooking enewsletter. For this recipe, Sohla wrote, "This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste."
Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024304-taco-salad.
Ingredients
2 tablespoons neutral oil (such as safflower or canola)
1 pound ground beef
Salt
1 medium yellow onion, finely chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons chili powder
3 garlic cloves, finely chopped
1 (15.5-ounce) can pinto beans, drained, 1/2 cup bean liquid reserved
Corn chips (preferably Fritos), as desired
2 cups/4 ounces coarsely grated Colby or Cheddar cheese, plus more for serving
1 small head iceberg lettuce, shredded
1 large beefsteak tomato, chopped
1 avocado, chopped
2 limes, cut into wedges
1/2 cup sour cream
Hot sauce, to serve
Preparation
In a large cast-iron or stainless skillet over medium-high, heat the oil until it shimmers. Add the beef and press it into one even layer. Sprinkle evenly with salt and onion, and cook, undisturbed, until the beef is deeply browned on the bottom and still slightly pink on top, and the onions have wilted, 5 to 7 minutes. If there is an excess of fat in the pan at this point, tip the skillet and use a spoon to discard it.
Sprinkle over the cumin, oregano, chili powder and garlic. Using a wooden spoon, break the meat into small crumbles and stir. Cook, stirring frequently, until the spices are aromatic and the meat has cooked through, about 2 minutes.
Add the beans and reserved bean liquid, and use the spoon to scrape up any browned bits. Simmer until mostly reduced, about 2 minutes. Remove from heat, taste and add more salt if needed.
Arrange some corn chips evenly across the bottom of four serving plates. Evenly divide the meat mixture, cheese, lettuce, tomato and avocado on top of the chips. Squeeze lime juice over the top and lightly sprinkle with salt. Top each salad with a handful of crushed corn chips, a big dollop of sour cream, and extra cheese. Serve right away with hot sauce alongside.
PUTTANESCA CHICKPEA-TOMATO SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.
Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.
Ingredients
1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Preparation
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1-1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Of course, there's no reason to save it only for holiday meals. Give it a try ant time.
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
Showing posts with label Chicken Paillards With Corn Salad. Show all posts
Showing posts with label Chicken Paillards With Corn Salad. Show all posts
Wednesday, October 4, 2023
Wednesday, August 2, 2023
Salads
There was a time when salads consisted of either a lettuce-tomatoes-and-dressing concoction or either egg-, tuna-, or potato-salads.
But that's so limiting – and boring! If you'd like a salad that's so much more, check out these salads, including Apple Pecan Chicken Salad and Fluffy Cran-Raspberry Salad. Enjoy!
PUTTANESCA CHICKPEA-TOMATO SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.
Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.
Ingredients
1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Preparation
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
HOT CHICKEN SALAD CASSEROLE
This is from Better Homes and Gardens.
Prep Time: 20 minutes; Bake Time: 30 minutes; Stand Time: 10 minutes; Total Time: 1 hr; Servings: 6
To view this online, go to https://www.bhg.com/recipe/hot-chicken-salad-casserole/.
Ingredients
3 cup cubed cooked chicken breast (about 1 pound)
2 stalks celery, sliced (1 cup)
1 large yellow or red sweet pepper, chopped (1 cup)
3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 6 ounce carton plain low-fat yogurt
2 green onions, sliced (1/4 cup)
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
APPLE PECAN CHICKEN SALAD
This is from Linda Larsen, who wrote for About.com and The Spruce Eats. Linda wrote, "Apple pecan chicken salad is a fan-favorite main dish salad recipe. The combination of tender chicken, crisp pecans, tart apples, and a creamy honey mustard dressing is fantastic.
"Like all chicken salads, using a rotisserie chicken often brings the best results. Most other chicken cooking methods do not come close to matching the tender result of these grocery store birds. There is just something about roasting chickens while on a spit that results in the most tender and flavorful meat. Remove the meat from the bird and cut it into large chunks.
"You can double or triple this recipe if you would like. When hot summer weather is at hand, there's nothing nicer than having a huge batch of fabulous apple pecan chicken salad in the fridge, ready and waiting for you. Just add some bakery muffins or breadsticks, some iced tea or white wine, and you have a fabulous meal with absolutely no cooking at all."
Prep Time: 10 minutes; Total Time: 10 minutes; Cook Time: 0 minutes; Yield: 4 servings
To view this online, go to https://www.thespruceeats.com/apple-pecan-chicken-salad-481444.
Ingredients
1/2 cup mayonnaise
3 tablespoons honey mustard
2 tablespoons lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups cooked chicken (chopped)
1 Granny Smith apple (chopped)
1 cup small pecans
1/2 cup dried cherries or cranberries
Directions
Gather the ingredients.
In a medium bowl, combine the mayonnaise, honey mustard, lemon juice, and salt and pepper to taste.
Stir in the cooked chicken, the chopped apple, pecans, and dried cherries or cranberries to coat.
Cover and chill the salad for 1 to 2 hours before serving.
Enjoy!
Tips
Store any leftovers of the salad, well covered, in the refrigerator for up to three days.
You can cook your own chicken for this apple pecan chicken salad recipe. Try baking chicken breasts, on the bone or off, in parchment paper, or simmer them gently in water until they just reach 160 F. When the meat stands after cooking, the temperature will rise to 165 F, which is the safe final temperature for chicken breasts.
Or try cooking a whole chicken on a rotisserie on your grill; you need special equipment and instructions for that task. You can cook large batches of chicken this way, let the meat cool, cube it, then store it in the freezer in 2 cup portions for recipes like this one.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1-1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Of course, there's no reason to save it only for holiday meals. Give it a try ant time.
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
But that's so limiting – and boring! If you'd like a salad that's so much more, check out these salads, including Apple Pecan Chicken Salad and Fluffy Cran-Raspberry Salad. Enjoy!
PUTTANESCA CHICKPEA-TOMATO SALAD
This is from Ali Slagle in The New York Times cooking enewsletter. For this yummy recipe, Ali wrote, "This recipe turns tomato salad into a meal by marrying creamy beans with some of the briny, salty ingredients found in pasta puttanesca, like tomatoes, capers, olives and garlic. While Parmesan isn’t traditional to puttanesca, coarsely chopped pebbles of it add bursts of umami to this salad. Feel free to omit the cheese for a vegan dish, or embellish the mix with fresh or dried chile, tinned fish or more vegetables. This recipe is not only adaptable but also improves as it sits: The tomato juices mingle with the oil, olives and capers — and the beans drink it all up."
Time: 15 minutes; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1023396-puttanesca-chickpea-tomato-salad. While you're there, sign up for The New York Times cooking enewsletter, if you haven't already.
Also, check out Melissa Clark's helpful guide "How to Cook Beans". Even if you've been cooking beans for a while, you're bound to find some useful info.
Ingredients
1-1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
1/2 cup coarsely chopped parsley leaves and stems
1-1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup)
1/4 cup extra-virgin olive oil
1/4 cup kalamata olives, torn in half and pitted
3 tablespoons drained capers
1 tablespoon lemon juice, plus more to taste
1 small garlic clove, finely grated
Kosher salt
Preparation
In a large bowl, stir together the tomatoes, chickpeas, parsley, Parmesan, olive oil, olives, capers, lemon juice and garlic. Season lightly with salt and stir once more. Let sit for 10 minutes or up to 2 hours at room temperature.
Before serving, taste and add more salt and lemon juice until it tastes bright. The balance is largely dependent on your tomatoes. (This salad keeps for up to 2 days in the refrigerator. Bring to room temperature before serving.)
HOT CHICKEN SALAD CASSEROLE
This is from Better Homes and Gardens.
Prep Time: 20 minutes; Bake Time: 30 minutes; Stand Time: 10 minutes; Total Time: 1 hr; Servings: 6
To view this online, go to https://www.bhg.com/recipe/hot-chicken-salad-casserole/.
Ingredients
3 cup cubed cooked chicken breast (about 1 pound)
2 stalks celery, sliced (1 cup)
1 large yellow or red sweet pepper, chopped (1 cup)
3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 6 ounce carton plain low-fat yogurt
2 green onions, sliced (1/4 cup)
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
APPLE PECAN CHICKEN SALAD
This is from Linda Larsen, who wrote for About.com and The Spruce Eats. Linda wrote, "Apple pecan chicken salad is a fan-favorite main dish salad recipe. The combination of tender chicken, crisp pecans, tart apples, and a creamy honey mustard dressing is fantastic.
"Like all chicken salads, using a rotisserie chicken often brings the best results. Most other chicken cooking methods do not come close to matching the tender result of these grocery store birds. There is just something about roasting chickens while on a spit that results in the most tender and flavorful meat. Remove the meat from the bird and cut it into large chunks.
"You can double or triple this recipe if you would like. When hot summer weather is at hand, there's nothing nicer than having a huge batch of fabulous apple pecan chicken salad in the fridge, ready and waiting for you. Just add some bakery muffins or breadsticks, some iced tea or white wine, and you have a fabulous meal with absolutely no cooking at all."
Prep Time: 10 minutes; Total Time: 10 minutes; Cook Time: 0 minutes; Yield: 4 servings
To view this online, go to https://www.thespruceeats.com/apple-pecan-chicken-salad-481444.
Ingredients
1/2 cup mayonnaise
3 tablespoons honey mustard
2 tablespoons lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups cooked chicken (chopped)
1 Granny Smith apple (chopped)
1 cup small pecans
1/2 cup dried cherries or cranberries
Directions
Gather the ingredients.
In a medium bowl, combine the mayonnaise, honey mustard, lemon juice, and salt and pepper to taste.
Stir in the cooked chicken, the chopped apple, pecans, and dried cherries or cranberries to coat.
Cover and chill the salad for 1 to 2 hours before serving.
Enjoy!
Tips
Store any leftovers of the salad, well covered, in the refrigerator for up to three days.
You can cook your own chicken for this apple pecan chicken salad recipe. Try baking chicken breasts, on the bone or off, in parchment paper, or simmer them gently in water until they just reach 160 F. When the meat stands after cooking, the temperature will rise to 165 F, which is the safe final temperature for chicken breasts.
Or try cooking a whole chicken on a rotisserie on your grill; you need special equipment and instructions for that task. You can cook large batches of chicken this way, let the meat cool, cube it, then store it in the freezer in 2 cup portions for recipes like this one.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1-1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Of course, there's no reason to save it only for holiday meals. Give it a try ant time.
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
Wednesday, September 1, 2021
Salads
There was a time when salads consisted of either a lettuce-tomatoes-and-dressing concoction or either egg-, tuna-, or potato-salads.
But that's so limiting - and boring! If you'd like a sald that's so much more, check out these salads, including Apple Pecan Chicken Salad and Fluffy Cran-Raspberry Salad. Enjoy!
TACO PASTA SALAD
This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.
Ingredients
1 lb medium pasta shells (or other pasta shape)
1 (15 oz) can black beans, rinsed and drained
2 cups corn, frozen, canned, or fresh (cooked)
1/2 cup cilantro, finely chopped
2 tomatoes, seeded and diced
1 1/2 cups salsa
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons Old El Paso™ taco seasoning mix
2 cloves garlic, minced
Salt and pepper to taste
2 cups shredded Mexican blend cheese
3 avocados, firm but ripe - diced
Preparation
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.
You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.
Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup(s) chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Of course, there's no reason to save it only for holiday meals. Give it a try ant time.
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
APPLE PECAN CHICKEN SALAD
This is from Linda Larsen, who wrote for The Spruce Eats. Linda wrote, "Apple pecan chicken salad is a fan-favorite main dish salad recipe. The combination of tender chicken, crisp pecans, tart apples, and a creamy honey mustard dressing is fantastic.
"Like all chicken salads, using a rotisserie chicken often brings the best results. Most other chicken cooking methods do not come close to matching the tender result of these grocery store birds. There is just something about roasting chickens while on a spit that results in the most tender and flavorful meat. Remove the meat from the bird and cut it into large chunks.
"You can double or triple this recipe if you would like. When hot summer weather is at hand, there's nothing nicer than having a huge batch of fabulous apple pecan chicken salad in the fridge, ready and waiting for you. Just add some bakery muffins or breadsticks, some iced tea or white wine, and you have a fabulous meal with absolutely no cooking at all."
Prep Time: 10 minutes; Total Time: 10 minutes; Cook Time: 0 minutes; Yield: 4 servings
To view this online, go to https://www.thespruceeats.com/apple-pecan-chicken-salad-481444.
Ingredients
1/2 cup mayonnaise
3 tablespoons honey mustard
2 tablespoons lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups cooked chicken (chopped)
1 Granny Smith apple (chopped)
1 cup small pecans
1/2 cup dried cherries or cranberries
Directions
Gather the ingredients.
In a medium bowl, combine the mayonnaise, honey mustard, lemon juice, and salt and pepper to taste.
Stir in the cooked chicken, the chopped apple, pecans, and dried cherries or cranberries to coat.
Cover and chill the salad for 1 to 2 hours before serving.
Enjoy!
Tips
Store any leftovers of the salad, well covered, in the refrigerator for up to three days.
You can cook your own chicken for this apple pecan chicken salad recipe. Try baking chicken breasts, on the bone or off, in parchment paper, or simmer them gently in water until they just reach 160 F. When the meat stands after cooking, the temperature will rise to 165 F, which is the safe final temperature for chicken breasts.
Or try cooking a whole chicken on a rotisserie on your grill; you need special equipment and instructions for that task. You can cook large batches of chicken this way, let the meat cool, cube it, then store it in the freezer in 2 cup portions for recipes like this one.
But that's so limiting - and boring! If you'd like a sald that's so much more, check out these salads, including Apple Pecan Chicken Salad and Fluffy Cran-Raspberry Salad. Enjoy!
TACO PASTA SALAD
This is from Old El Paso, and begins, "A Taco Pasta Salad is a great idea for any event, from weeknight taco nights to potlucks or picnics. It's hearty enough to be the main course or a cool side dish to other grill recipes. All you need is 10 minutes of prep time and Old El Paso™ Original Taco Seasoning Mix to make pasta salad with taco seasoning. It's packed with all your favorite ingredients like black beans, corn, cilantro, tomatoes, salsa, lime juice, avocados and cheese. Chill before you serve, and enjoy!"
Prep Time: 10 minutes; Total Time: 45 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pasta-salad.
Ingredients
1 lb medium pasta shells (or other pasta shape)
1 (15 oz) can black beans, rinsed and drained
2 cups corn, frozen, canned, or fresh (cooked)
1/2 cup cilantro, finely chopped
2 tomatoes, seeded and diced
1 1/2 cups salsa
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons Old El Paso™ taco seasoning mix
2 cloves garlic, minced
Salt and pepper to taste
2 cups shredded Mexican blend cheese
3 avocados, firm but ripe - diced
Preparation
Cook pasta according to package directions. Drain and cool.
In a large bowl, add the cooled pasta, black beans, corn, cilantro, tomatoes, and salsa. Toss gently.
In a small bowl, whisk together the olive oil, lime juice, taco seasoning, and garlic. Pour over pasta and toss to coat. Add salt and pepper to taste. Chill until serving.
Right before serving, toss in the cheese and avocado. Add your favorite taco toppings like sour cream or crushed tortillas.
Expert Tips
This Taco Pasta Salad works best with firm but ripe avocados. Overly ripe avocados will become mushy.
You can make Taco Pasta Salad with shells or any small pasta shape. Feel free to use what you have on hand.
Reserve a small amount of veggies to sprinkle on top of the cold taco pasta salad for a pretty presentation.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup(s) dried cranberries
1/2 cup(s) chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
FLUFFY CRAN-RASPBERRY SALAD
This is from My Food and Family, and begins, "Introduce our sweet Fluffy Cran-Raspberry Salad to the Thanksgiving table this year. This brightly colored Fluffy Cran-Raspberry Salad gets its delicious flavor from vanilla pudding, COOL WHIP topping and frozen raspberries."
Of course, there's no reason to save it only for holiday meals. Give it a try ant time.
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/209820/fluffy-cran-raspberry-salad.
Ingredients
2 cups frozen raspberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup cranberry juice
1 can (14 oz.) whole berry cranberry sauce
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups JET-PUFFED Miniature Marshmallows
Directions
Microwave raspberries in medium microwaveable bowl on HIGH 1 min. or just until thawed.
Add dry pudding mix and cranberry juice; stir 2 min.
Add cranberry sauce; stir until blended. Gently stir in COOL WHIP, then marshmallows.
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Note
This festive salad can be refrigerated up to 2 days. Just stir in the marshmallows just before serving.
Tip 2
How to Thaw COOL WHIP Whipped Topping
Place unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.
Tip 3
Special Extra
For a touch of color, garnish with fresh mint sprigs before serving.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
APPLE PECAN CHICKEN SALAD
This is from Linda Larsen, who wrote for The Spruce Eats. Linda wrote, "Apple pecan chicken salad is a fan-favorite main dish salad recipe. The combination of tender chicken, crisp pecans, tart apples, and a creamy honey mustard dressing is fantastic.
"Like all chicken salads, using a rotisserie chicken often brings the best results. Most other chicken cooking methods do not come close to matching the tender result of these grocery store birds. There is just something about roasting chickens while on a spit that results in the most tender and flavorful meat. Remove the meat from the bird and cut it into large chunks.
"You can double or triple this recipe if you would like. When hot summer weather is at hand, there's nothing nicer than having a huge batch of fabulous apple pecan chicken salad in the fridge, ready and waiting for you. Just add some bakery muffins or breadsticks, some iced tea or white wine, and you have a fabulous meal with absolutely no cooking at all."
Prep Time: 10 minutes; Total Time: 10 minutes; Cook Time: 0 minutes; Yield: 4 servings
To view this online, go to https://www.thespruceeats.com/apple-pecan-chicken-salad-481444.
Ingredients
1/2 cup mayonnaise
3 tablespoons honey mustard
2 tablespoons lemon juice
Salt (to taste)
Freshly ground black pepper (to taste)
3 cups cooked chicken (chopped)
1 Granny Smith apple (chopped)
1 cup small pecans
1/2 cup dried cherries or cranberries
Directions
Gather the ingredients.
In a medium bowl, combine the mayonnaise, honey mustard, lemon juice, and salt and pepper to taste.
Stir in the cooked chicken, the chopped apple, pecans, and dried cherries or cranberries to coat.
Cover and chill the salad for 1 to 2 hours before serving.
Enjoy!
Tips
Store any leftovers of the salad, well covered, in the refrigerator for up to three days.
You can cook your own chicken for this apple pecan chicken salad recipe. Try baking chicken breasts, on the bone or off, in parchment paper, or simmer them gently in water until they just reach 160 F. When the meat stands after cooking, the temperature will rise to 165 F, which is the safe final temperature for chicken breasts.
Or try cooking a whole chicken on a rotisserie on your grill; you need special equipment and instructions for that task. You can cook large batches of chicken this way, let the meat cool, cube it, then store it in the freezer in 2 cup portions for recipes like this one.
Thursday, February 18, 2021
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Slow Cooker Spaghetti and Meatballs and Chicken Paillards With Corn Salad. Enjoy!
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
SLOW COOKER SPAGHETTI AND MEATBALLS
Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."
Yield: 5 to 6 servings; Time: 4 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.
Ingredients
1/4 cup tomato paste
3 tablespoons dry red wine
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley (about 1/2 bunch)
4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving
1/2 medium onion, coarsely grated (about 1/3 cup)
2 large eggs, lightly beaten
2 tablespoons whole milk
2 garlic cloves, finely chopped
2 teaspoons red wine vinegar
1/2 to 1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound bulk fresh sweet or hot Italian turkey sausage
1 pound ground beef (10 to 20 percent fat)
1 (28-ounce) can crushed tomatoes
2 sprigs fresh basil, plus more for serving
1 pound dried spaghetti, for serving
Preparation
In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2.5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
AWESOME SLOW COOKER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
SLOW COOKER SPAGHETTI AND MEATBALLS
Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."
Yield: 5 to 6 servings; Time: 4 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.
Ingredients
1/4 cup tomato paste
3 tablespoons dry red wine
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley (about 1/2 bunch)
4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving
1/2 medium onion, coarsely grated (about 1/3 cup)
2 large eggs, lightly beaten
2 tablespoons whole milk
2 garlic cloves, finely chopped
2 teaspoons red wine vinegar
1/2 to 1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound bulk fresh sweet or hot Italian turkey sausage
1 pound ground beef (10 to 20 percent fat)
1 (28-ounce) can crushed tomatoes
2 sprigs fresh basil, plus more for serving
1 pound dried spaghetti, for serving
Preparation
In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2.5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
AWESOME SLOW COOKER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
Thursday, October 8, 2020
Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's offerings include Slow Cooker Spaghetti and Meatballs and Chicken Paillards With Corn Salad. Enjoy!
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
SLOW COOKER SPAGHETTI AND MEATBALLS
Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."
Yield: 5 to 6 servings; Time: 4 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.
Ingredients
1/4 cup tomato paste
3 tablespoons dry red wine
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley (about 1/2 bunch)
4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving
1/2 medium onion, coarsely grated (about 1/3 cup)
2 large eggs, lightly beaten
2 tablespoons whole milk
2 garlic cloves, finely chopped
2 teaspoons red wine vinegar
1/2 to 1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound bulk fresh sweet or hot Italian turkey sausage
1 pound ground beef (10 to 20 percent fat)
1 (28-ounce) can crushed tomatoes
2 sprigs fresh basil, plus more for serving
1 pound dried spaghetti, for serving
Preparation
In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2.5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
AWESOME SLOW COOKER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
IMPOSSIBLY EASY FRENCH APPLE PIE
This comes from the infamous long-since-forgotten emailing list, and begins, “Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.”
Ingredients
3 cups sliced peeled all-purpose apples (3 large)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs
Streusel (See Below)
Directions
Heat oven to 325ºF. Grease 9-inch pie plate.
Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.
Streusel
Ingredients
1/2 cup Original Bisquick® mix
1/4 cup chopped nuts
1/4 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Directions
Stir together all ingredients until crumbly.
High Altitude (3500-6500 ft):
Heat oven to 375ºF.
SLOW COOKER SPAGHETTI AND MEATBALLS
Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."
Yield: 5 to 6 servings; Time: 4 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.
Ingredients
1/4 cup tomato paste
3 tablespoons dry red wine
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley (about 1/2 bunch)
4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving
1/2 medium onion, coarsely grated (about 1/3 cup)
2 large eggs, lightly beaten
2 tablespoons whole milk
2 garlic cloves, finely chopped
2 teaspoons red wine vinegar
1/2 to 1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound bulk fresh sweet or hot Italian turkey sausage
1 pound ground beef (10 to 20 percent fat)
1 (28-ounce) can crushed tomatoes
2 sprigs fresh basil, plus more for serving
1 pound dried spaghetti, for serving
Preparation
In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
CHICKEN ENCHILADAS
This recipe is from Tyler Florence and was posted on the Food Network.
Prep Time: 1 hour; Cook Time: 15 minutes; Total Time: 1 hour 15 minutes; Yield: 16 enchiladas, 8 servings; Level: Intermediate
To view this online, click here.
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Ingredients
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2.5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
AWESOME SLOW COOKER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
CHICKEN PAILLARDS WITH CORN SALAD
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
Tuesday, July 16, 2019
Salads - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with salads, and includes Ambrosia Salad and Chicken Paillards with Corn Salad. Enjoy!
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
AMBROSIA SALAD
This comes from Delish, and begins, “There's a reason it's a classic.”
To view this online, click here.
Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.
Ingredients
1 1/2 c. Cool Whip
1/2 c. sour cream
3 c. mini marshmallows
1 (15-oz.) can mandarin oranges, drained
1 c. chopped fresh pineapple
1 c. shredded coconut
3/4 c. halved maraschino cherries (stems removed), drained
3/4 c. toasted pecans
Directions
In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
Cover and refrigerate for at least 1 hour and up to overnight.
SWEET AND SPICY FRUIT SALAD
This recipe comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs – tarragon and basil – are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.” Yield: 2 to 12 servings; Time: 25 minutes.
This was featured in “A Fruit Salad Both Sweet and Spicy” and can be viewed online here.
Ingredients
1/3 cup granulated sugar
1 serrano chile, halved
1 whole dried star anise
7 to 8 cups mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas
2 teaspoons chopped tarragon
2 teaspoons chopped basil
Flaky sea salt, to taste
Black pepper, to taste
Mascarpone or crumbled ricotta salata, for garnish (optional)
Preparation
Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.
HERB POTATO SALAD
Servings: 6
Source: Cooking Healthy and Fast
To view this online, click here.
Ingredients
1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:
3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions
Scrub potatoes and cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.
Nutritional Information Per Serving: Calories: 80; Protein: 2 g; Fat: 1 g; Sodium: 60 mg; Carbohydrates: 16 g; Exchanges: 1 Starch/Bread
CHICKEN PAILLARDS WTIH CORN SALAD
This comes from Florence Fabricant, in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be viewed online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
PINA COLADA CHICKEN SALAD
This comes from Delish, and begins, “We're obsessed with the crunchy coconut chicken.”
Yields: 4; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
1 lb. boneless skinless chicken breasts, cut into tenders
1 c. all-purpose flour
2 large eggs, beaten
1 c. shredded coconut
kosher salt
Freshly ground black pepper
1 head romaine
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes
Zest of 1 lime
pinch of crushed red pepper flakes
Directions
Preheat oven to 400°. Dredge chicken in flour, egg and coconut and transfer to a baking sheet. Season generously with salt and pepper.
Bake until cooked through and coconut is golden, 12 minutes.
Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
Drizzle with dressing and serve.
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
AMBROSIA SALAD
This comes from Delish, and begins, “There's a reason it's a classic.”
To view this online, click here.
Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.
Ingredients
1 1/2 c. Cool Whip
1/2 c. sour cream
3 c. mini marshmallows
1 (15-oz.) can mandarin oranges, drained
1 c. chopped fresh pineapple
1 c. shredded coconut
3/4 c. halved maraschino cherries (stems removed), drained
3/4 c. toasted pecans
Directions
In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
Cover and refrigerate for at least 1 hour and up to overnight.
SWEET AND SPICY FRUIT SALAD
This recipe comes from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs – tarragon and basil – are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.” Yield: 2 to 12 servings; Time: 25 minutes.
This was featured in “A Fruit Salad Both Sweet and Spicy” and can be viewed online here.
Ingredients
1/3 cup granulated sugar
1 serrano chile, halved
1 whole dried star anise
7 to 8 cups mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas
2 teaspoons chopped tarragon
2 teaspoons chopped basil
Flaky sea salt, to taste
Black pepper, to taste
Mascarpone or crumbled ricotta salata, for garnish (optional)
Preparation
Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting. Strain syrup. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
Toss fruit with half of the sugar syrup, the tarragon and the basil. Add more syrup to taste, depending on how sweet and spicy you want the salad. Season very lightly with salt and pepper. If desired, add dollops of mascarpone or crumbled ricotta salata on top.
HERB POTATO SALAD
Servings: 6
Source: Cooking Healthy and Fast
To view this online, click here.
Ingredients
1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:
3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions
Scrub potatoes and cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.
Nutritional Information Per Serving: Calories: 80; Protein: 2 g; Fat: 1 g; Sodium: 60 mg; Carbohydrates: 16 g; Exchanges: 1 Starch/Bread
CHICKEN PAILLARDS WTIH CORN SALAD
This comes from Florence Fabricant, in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be viewed online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
Wednesday, January 4, 2017
Wednesday Recipes
We're well into our first week of the New Year. Have you made any New Year's resolutions? If you're like me - heck, if you're like many - the list includes exercise of some sort, eating right (which means healthy, but also yummy - who wants boring?!?! Not us!), and getting as healthy as possible.
The only thing I can help you with is the food aspect of it. That said, here are six recipes to get you started. Enjoy!
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
CHICKEN PAILLARDS WTIH CORN SALAD
This comes from Florence Fabricant, in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be viewed online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
MULLED APPLE-CRANBERRY CIDER
This comes from Weight Watchers. Unfortunately, it was sent to me a number of years ago (try 2006) and while I tried to find the link for it on the WW site, I couldn’t locate it. If anyone reading this can shed light on this, I’d appreciate it if you’d let me know.
POINTS® Value: 2; Servings: 6; Preparation Time: 5 min; Cooking Time: 15 min; Level of Difficulty: Easy
This begins, “This hot drink is perfect for chilly autumn nights. Curl up with a good book and indulge.”
Ingredients
3 cup apple cider
3 cup cranberry juice cocktail
1 Tbsp unpacked brown sugar
1/2 tsp ground allspice
1/4 tsp ground cloves
1 Tbsp orange zest
3 average cinnamon stick
Instructions
Combine all ingredients in a large saucepan. Bring to a slow boil over medium-high heat and then reduce heat to simmer. Simmer for 15 minutes and then strain into mugs. Yields about 1 cup per serving.
PUMPKIN SPICE SCONES
This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.
Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!
To view this online at Audra’s blog, click here.
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into chunks
1/2 cup pumpkin pureé
3 tablespoons International Delight Pumpkin Pie Spice Creamer
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons International Delight Pumpkin Pie Spice Creamer
dash of cinnamon
Instructions
Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)
Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
ROASTED CHICKEN SALAD WITH NAPA CABBAGE
Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/860.shtml
Ingredients
1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded
1 cup fresh snow pea pods, halved
1/2 cup julienne baby carrot strips
1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette
4 cups shredded Napa cabbage
Directions
In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing. Remove from heat.
In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.
Nutritional Information Per Serving: Calories: 285; Protein: 34 g; Fat: 13 g; Sodium: 416 mg; Cholesterol: 100 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
The only thing I can help you with is the food aspect of it. That said, here are six recipes to get you started. Enjoy!
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
CHICKEN PAILLARDS WTIH CORN SALAD
This comes from Florence Fabricant, in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be viewed online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
MULLED APPLE-CRANBERRY CIDER
This comes from Weight Watchers. Unfortunately, it was sent to me a number of years ago (try 2006) and while I tried to find the link for it on the WW site, I couldn’t locate it. If anyone reading this can shed light on this, I’d appreciate it if you’d let me know.
POINTS® Value: 2; Servings: 6; Preparation Time: 5 min; Cooking Time: 15 min; Level of Difficulty: Easy
This begins, “This hot drink is perfect for chilly autumn nights. Curl up with a good book and indulge.”
Ingredients
3 cup apple cider
3 cup cranberry juice cocktail
1 Tbsp unpacked brown sugar
1/2 tsp ground allspice
1/4 tsp ground cloves
1 Tbsp orange zest
3 average cinnamon stick
Instructions
Combine all ingredients in a large saucepan. Bring to a slow boil over medium-high heat and then reduce heat to simmer. Simmer for 15 minutes and then strain into mugs. Yields about 1 cup per serving.
PUMPKIN SPICE SCONES
This absolute yumminess comes from The Baker Chick (otherwise known as Audra). If you haven’t checked out her blog, I highly recommend doing so, along with subscribing to it. Go ahead, I’ll wait. (Imagine the sound of me tapping my foot….) Did you ? Great, if you did. If you didn’t, check it out sometime.
Okay, Audra starts off by writing, “Let’s grab a cup of coffee and a scone, what do you say? It’s been a long day, and right now I just want something delicious and a warm cup of coffee. Doesn’t that sound lovely? And, since pumpkin season seems to be at it’s peak, how about these tender, melt-in-your-mouth, Pumpkin Spice Scones? Oh these were so good. Everything you want in a scone really. Nothing dense or tough about these babies- just fall baked good perfection.” At the end of the recipe, Audra, added, “This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.”
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 8 scones. Yum!
To view this online at Audra’s blog, click here.
Ingredients
For the Scones:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into chunks
1/2 cup pumpkin pureé
3 tablespoons International Delight Pumpkin Pie Spice Creamer
1 large egg
For the Glaze:
1 cup powdered sugar
2 tablespoons International Delight Pumpkin Pie Spice Creamer
dash of cinnamon
Instructions
Preheat oven to 425F. Prep a cookie sheet with parchment paper or a sil-pat. Set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, and spices.
Add the butter, and use a pastry blender or your hands to break down the butter chunks until they are no bigger than the size of a pea. (I like to use my hands and work them in.)
Make a well in the center of the bowl and add the pumpkin and creamer. Stir gently until dough just comes together. (It may seem dry)
Turn dough onto a well-floured surface and knead until dough has moistened and is a cohesive ball.
Shape into a 6-7 inch circle, about 2 inches thick. Cut into 8 equal wedges, and arrange on the cookie sheet.
Bake for 14-16 minutes, or until scones are just golden on the edges. Allow them to cool slightly while you make the glaze.
For the glaze:
Whisk together the powdered sugar, creamer, and cinnamon until smooth and thick. Drizzle over the scones and enjoy warm or room temperature.
ROASTED CHICKEN SALAD WITH NAPA CABBAGE
Serving size is 4 oz. chicken, 1 cup cabbage, and 1/4 cup snow peas.
Yield: 4 servings
Source: Express Lane Diabetic Cooking
Find this recipe at: http://diabeticgourmet.com/recipes/html/860.shtml
Ingredients
1 pound roasted white-meat deli chicken (either pulled from a whole chicken and skinned or from sliced chicken), cubed or shredded
1 cup fresh snow pea pods, halved
1/2 cup julienne baby carrot strips
1/2 cup low-fat Oriental salad dressing or low-fat vinaigrette
4 cups shredded Napa cabbage
Directions
In a large nonstick skillet over medium heat, heat the chicken, snow pea pods, carrots, and garlic. Cover and cook for 2 minutes. Stir in dressing. Remove from heat.
In a large bowl, combine the cabbage and chicken mixture; toss together until mixed.
Nutritional Information Per Serving: Calories: 285; Protein: 34 g; Fat: 13 g; Sodium: 416 mg; Cholesterol: 100 mg; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 4 Lean Meat, 1/2 Fat
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
Friday, October 21, 2016
Friday Recipes
It's finally Friday. It always feels good to get to the end of the week. According to weather reports, Florida is supposed to be cooling off (again). Cooler temps, low humidity...that works!
And now, for today's six recipes to help you through the weekend. Enjoy!
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
AWESOME SLOW COOKIER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
CHICKEN PAILLARDS WTIH CORN SALAD
This comes from Florence Fabricant, in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be viewed online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
CREAMY CHICKEN ENCHILADAS
This comes from Reynolds Kitchens, and begins, “Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.” Prep Time: 15 - 25 minutes; Cook Time: 25 minutes; Servings: 6; Course: Main Dish.
To view this online, click here.
Ingredients
2 1/2 cups chopped cooked chicken
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream, divided
1 1/2 cups shredded cheese
1/4 cup chopped cilantro
12 (6-inch) flour tortillas
1 1/2 cups salsa
Reynolds Wrap® Aluminum Foil
Directions
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
And now, for today's six recipes to help you through the weekend. Enjoy!
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
AWESOME SLOW COOKIER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
ORIGINAL PLUM TORTE
This is from The New York Times cooking e-newsletter. It begins, “The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Eating Well” and can be viewed online here.
Ingredients
3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Preparation
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip
To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
CHICKEN PAILLARDS WTIH CORN SALAD
This comes from Florence Fabricant, in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.
This was featured in “A Salad With Farm-Stand Allure”, and can be viewed online here.
Ingredients
1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves
Preparation
Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
CREAMY CHICKEN ENCHILADAS
This comes from Reynolds Kitchens, and begins, “Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.” Prep Time: 15 - 25 minutes; Cook Time: 25 minutes; Servings: 6; Course: Main Dish.
To view this online, click here.
Ingredients
2 1/2 cups chopped cooked chicken
1 can (10 3/4 oz.) cream of chicken soup
1 cup sour cream, divided
1 1/2 cups shredded cheese
1/4 cup chopped cilantro
12 (6-inch) flour tortillas
1 1/2 cups salsa
Reynolds Wrap® Aluminum Foil
Directions
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
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